Lebanese Rice, Vermicelli Rice or Riz bi Shaariye are all the same dish at Beiruti. Please note: this dish contains gluten.
This recipe makes 500 ml of Lebanese Rice, enough for one weekday. On weekends, double all quantities.
Half a bowl of vermicelli
500 ml rice
1L of hot water
In a pot, add half a bowl of vermicelli with some oil and a tablespoon of salt. Stir until the Vermicalli has an orange-brown colour
In a GN container, wash 500 ml of rice. Add to the vermicelli and stir a bit.
Keep the fire high. Add 1L of hot water and stir. Let the mixture boil for 1 minute.
Lower the fire to the minimum and cover the pot with the correct lid.
The rice will be ready after 8 to 10 minutes. You can always check the water of the rice, when it is totally evaporated, then the rice is cooked.
Take the rice off the fire, remove the cover and add some oil.
Don't stir the rice when it is very hot, otherwise the grains would break. So, leave it to cool down for about 15 minutes.
Transfer the rice to a GN container and keep it in the hot bath to serve.
Once it is ordered, fill a bowl with a good quantity of vermicelli rice (80% of the bowl).
Finish the bowl by adding a pinch of chopped coriander in the middle.